Prosciutto wrapped figs is so simple you hardly need a recipe at all. But I know that’s what you like, especially when friends drop by and you’re busy but still want to put something delicious and impressive on the table. The simpler the dish, the more important the quality, as there’s nowhere for second-rate ingredients to hide. Buy prosciutto freshly sliced from a good deli which lays it out properly so the slices stay intact. And use the best traditional balsamic vinegar that you can afford. I use Carlotta from Acetaia di Giorgio, the producer I visit on my food & wine tours in Modena. Figs are one of the great treats of summer, but for the rest of the year you can do the same thing with thin slices of ripe rockmelon. Serve prosciutto wrapped figs as a starter, or wrap each piece of fig in half a slice of prosciutto, skewer with a toothpick and arrange on a platter to serve as finger food. However you serve them, I love a glass of La Prova Aglianico Rosato with my prosciutto wrapped figs, as much for its wonderful pale pink blush as its dry, textured palate. See video below for another simple Italian dish using fresh fruit.
Serves 6 as a starter
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